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Preparation:
Pommes de terre
In a small saucepan, melt butter and mix with flour.
Let it rest for a minute.
Add all the cold milk, stir with a whip.
Season with cayenne salt and pepper.
Cook the sauce over low heat until smooth and simmering, stirring occasionally with a whip.
Reduce fire and incorporate cheese.
Place half of the sliced potatoes in a slightly greased quarter gratin dish.
Pour half of the cheese sauce over the potatoes.
Repeat with a second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Sprinkle paprika for color.
